NUTRITION

SERVINGS

INGREDIENTS

1.75 cup soy curls

0.5 cup young green jackfruit

2 tbsp chipotle peppers in adobo sauce

0.25 cup black beans

1 small corn tortillas

0.06 whole avocado

0.25 cup plain unsweetened vegan Greek-style yogurt

1 tbsp lime juice

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp fresh cilantro

PREPARATION

• 1

  Soak the soy curls in warm water for 10 minutes until tender, then drain and squeeze out all excess moisture thoroughly.

• 2

  Rinse the canned jackfruit, trim off the hard core points, and use your hands to shred the fleshy parts into a pulled-meat texture.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the soy curls, jackfruit, garlic powder, and smoked paprika.

• 4

  Stir in the chipotle peppers in adobo and black beans, then reduce heat to low and simmer for 5 minutes until the flavors meld.

• 5

  In a small bowl, mash the avocado with the vegan Greek-style yogurt, lime juice, and sea salt until the mixture is completely smooth.

• 6

  Warm the corn tortillas in a dry pan, then fill each with the jackfruit mixture and top with a dollop of avocado crema and fresh cilantro.